Chilled Green Pea Soup with Mint and Avocado

Andy Anderson !

By
@ThePretentiousWichitaChef

This is a soup that I serve for special occasions (like Easter), and catering events (like weddings). It’s relatively simple to make, and creates a wonderful presentation, when served in a martini glass.

Although this soup is cooked and then cooled, you can skip the cooking and make the soup entirely in the blender. In addition, skip the chicken stock and substitute vegetable stock and make it vegan.

I will update this recipe with photos, when I get the chance.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 Tbsp
sweet butter, unsalted, or olive oil (extra virgin)
1 medium
yellow onion, finely chopped
1 stalk(s)
celery, finely chopped
4 c
chicken stock, divided
6 c
fresh peas or frozen peas, thawed (recommend fresh)
1/4 c
fresh flat-leaf parsley leaves
1/4 c
fresh mint leaves
1 tsp
fresh dill, finely chopped
1 Tbsp
freshly squeezed lemon juice
1 medium
ripe avocado, halved, stone removed, and flesh scraped out
salt, kosher variety, to taste
freshly ground black pepper, to taste
1/4 c
crème fraîche, for garnish

Directions Step-By-Step

1
Gather your ingredients.
2
Place the stock in a saucepan and bring up to a lite simmer.
3
Chef’s Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
4
Place the butter (or olive oil) in a large pot over medium heat.
5
Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
6
Chef’s Note: Do not let them brown or burn.
7
Add two cups of the chicken stock, and bring the mixture to a boil.
8
Add the peas, and then immediately reduce the pot to a lite simmer.
9
Allow the pot to lightly simmer for about 5 minutes.
10
Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
11
Purée the soup in a blender, and then season with the salt and pepper, to taste.
12
Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
13
Use a fine mesh strainer to strain the soup.
14
Cover and place in the refrigerator overnight.
15
Serve cool, with a dollop of crème fraîche. Enjoy.
16
Keep the faith, and keep cooking

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy